| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Pies, Desserts, Snacks | 12 | Pies | |
INGREDIENTS
| 3 | c | Dried apples * |
| 1 1/2 | c | Water, boiling |
| 1/2 | c | Sugar |
| 1/4 | ts | Cinnamon, optional |
| 1/4 | ts | Allspice, ground, optional |
| Shortening or lard | ||
| 2 | c | Flour, all-purpose |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | c | Lard or vegetable shortening |
| 3 | tb | Cold water |
INSTRUCTIONS
PASTRY First make the pastry: combine flour, baking soda, and salt; cut in lard with a pastry blender until mixture resembles course meal. Sprinkle ice water over flour mixture by tablespoonsful, mixing lightly with a fork until enough has been added to allow dough to form a ball. Wrap ball, and chill at least 1 hour. Cook fruit in boiling water, covered, for 30 minutes, or until very tender; cool and mash slightly. Stir in 1/2 cup of sugar and spices. Divide chilled pastry in half; roll each half to ¬ inch thickness and cut into 5 inch circles. Reroll scraps, and cut into circles. Place 2 to 3 tablespoons of fruit mixture on half of each pastry circle; moisten edges of pastry circles and fold over filling, make sure edges meet. Press edges together, using a fork dipped in flour. Fry in skillet (cast iron preferred) using lard or vegetable shorting until browned on both sides. Drain on paper towels. Serve hot, warm, or cold. * Peaches or Apricots may be substituted for Apples. Fresh fruit may used, increase to 4 cups and simmer, covered in a small amount of water, until tender. Mash coursely or chopped finely, and mix with sugar and spices. ** Betty Crocker Pie Crust Mix may be substituted. Use (2) 11oz boxes per box instuctions. Use a 5 inch saucer to cut circles. May by sprinkled with powdered or granulated sugar while hot if desired.
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